Roasted Corn, Edamame and Quinoa Salad

As the warmer weather approaches it's nice to have filling salads for dinner. The leftovers are great for lunches also. The trick with keeping the lettuce nice for leftovers is to wait until just before you eat it to add the dressing. If you dress the salad when you serve it at dinner the dressing will make the lettuce go all funny in the refrigerator over night. I don't think this will kill you but it doesn't really seem all that appetizing. So keep the dressing in a separate container from the salad until you're ready to eat it.

Directions:

To prepare the dressing, combine lemon juice, soy sauce, mustard and olive oil in a medium bowl. Whisk well to combine and then pour over vegetable mixture. Chill before serving to allow the flavors to combine.

Roast the corn on the a grill (if it's on the cob) or in a cast iron skillet until you start to see brown on the surface. If using corn on the cob, remove the kernels from the cob once they are cool enough to handle.

Place water and quinoa in a small saucepan and prepare according to package directions (which will probably indicate that you will bring them to a boil and then simmer, covered, for about 10-15 minutes or until the water is absorbed). NOTE: If your quinoa is not pre-rinsed, then before you add it to the saucepan, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear.

Meanwhile, in a colander, rinse and drain the edamame. Transfer to a large serving bowl.
Add the remaining salad ingredients and prepared quinoa.

Comments

The hot weather will be here in Georgia in a few days, but it may be a few more by you.All quinoa has a bitter-tasting coating on each seed that protects it from being eaten by birds in the field. This is called saponin and must be removed before it is cooked and eaten. Some quinoa is pre washed before packaging, some is not.

The ancients believed inanimate objects such as pottery had a soul. I
can understand why they thought this. It comes from the ground, where
life sustaining plants grow, and just like people; with direction it
can be molded. Also like people and plants it has mind of its own and
sometimes rejects the direction in which we lead it. Often the
resulting pot is better than what we intended at the start. This is why
I love working in clay and why my style is not highly refined or rigid.
I gently guide the clay and the glaze but rejoice in letting them
become what they will by the other forces they encounter. Just like
planting a seed in the garden, even when I have specific plans for it
I’m never exactly certain what it will be until it is fully developed.
I hope you enjoy my work as much as I enjoy sharing it with you.